Composition of Main Carotenoids in Korean Red Pepper (Capsicum annuum , L) and Changes of Pigment Stability During the Drying and Storage Process

This study was conducted to identify main carotenoids in red pepper and to investigate pigment stability during drying and storage. The main pigments in saponified extracts were capsanthin, zeaxanthin, β‐cryptoxanthin, β‐carotene, and an unknown peak, which was considered to be capsorubin by spectrophotometry and liquid chromatography/mass spectrometry (LC/MS). Myristoylcapsanthin, lauroylmyristoylcapsanthin, and myristoylpalmitoylcapsanthin were identified from unsaponified extracts analyzing fragment ions by LC/MS. In capsanthin stability, the difference in drying method had the most influence until 2‐mo storage, whereas after 2‐mo storage, temperature became the major factor. Myristoylpalmitoylcapsanthin was more stable than myristoylcapsanthin during storage.